Originally posted by Jimeats
Here in Boston we have an upscale restarunt in the trendy south end called Hamersly's Bistro. He dose a baked chicken dish that is outstanding.
Never thought I would spend that kind of money for a baked chicken dish in a restarunt but it was money well spent.
I did find his recipe online and was very easy to recreate, with good results. Now only if I could nail his garlic mashed potato cakes to compliment the chicken, I'd be a happy man. Chow Jim
Here is the recipe. I got curious myself, as I have been wanting to make chicken today, and was thinking fried, but this sounds good.
Looks good, Jim!..
Easy Roast Chicken
with Garlic, Lemon & Parsley
1 three pound chicken
1 cup bunch Italian parsley leaves, washed
2 cloves peeled garlic
1 shallot, peeled and chopped
1/2 tablespoon mixed dried herbs
2 tablespoons Dijon mustard
zest of 1 lemon
2 teaspoons cracked black pepper
3 tablespoons olive oil
In the bowl of a food processor, combine the parsley, garlic, shallots, herbs, mustard and pepper.
Add the olive oil in a thin stream and process until semi-smooth and lime green in color.
Fold in the lemon zest.
Coat the chickens with this mixture and let marinate for about 2 hours.
Salt and pepper the birds and place them on a roasting rack.
Roast at 400 °F for about 1 1/4 hours or until the leg bone breaks easily.
Let the birds rest for 20 minutes before serving.
Carve the bird and serve with roasted potatoes and onions.